My green applewood experience.

[smooookin]

As I posted a couple weeks ago I scored a free apple tree. Free if you dont take into account bustin your arse cutting, splitting and stacking.

I had used small amounts of green wood before and it was fine, but, this time I went all the way with the fresh cut wood.

It was farkin assume! :clap2::clap2::clap2: I did two yardbirds and an 18 lb. bone in ham in the cabinet smoker. The smell alone would make your heart race but the sweetness in the meat it produced was fantastic. This may not work for a lot of woods but I know I am likin my green apple. I also throw a couple small chunks on the grill when grilling.

Anyway, I see the question here a lot and just thought I would throw my experience in the mix.

 

[ShutYrMouth]

funny you bring this up.
last weekend i did 20lbs of belly bacon with "greener" applewood
smell was so sweet and the cook turned out killer.
i wont hesitate to use it again.
strange but true.

 

[bigabyte]

Thanks for sharing! I would like to try it sometime, but my apple trees are young still and do not have a lot of trimmings.

 

[justjack]

I wouldn't try it on long smoke, but it works with no problems on a 2-3 hr shot on chicken, pork, fish or to get a touch of flavour into the crust of a beef roast.

 

[BRBBQ]

Don't try it with hickory., I trashed 13 lbs of fooduke:

 

[smooookin]

The ham went nearly 8 hours.

I agree on the hickory. Not real sure I would try it with anything but a fruit wood.

 

[BRBBQ]

I got the hickory from a guy that got it from a guy that got it from another guy and who knows where that guy got it, either way it wasn't seasoned. Not good yet